French Onion Soup

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A French classic, easy to prepare ahead – this warm soup is sure to add a smile to everyone face on a cold and beautiful Bonfire night.

French Onion Soup Ingredients

Serves 8

100g butter

2 kg brown onions , thinly sliced ( I know it’s a lot of chopping)

4 tbsp thyme , picked leaves

6 tbsp dry sherry

Good beef stock fresh, cube or concentrate made up to 2.5 litres

For the bread and cheese croutons

2 baguettes, sliced

2 garlic cloves, halved

extra-virgin olive oil

200g Gruyère, grated

Method

Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened but not browned - about 20 minutes.

Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelised, stirring now and again to stop it catching. Add the sherry and simmer for 2-3 minutes, then add the stock and bring to the boil.